Gazpacho alla Modena

By • August 29, 2015 1 Comments

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Gazpacho alla Modena


Author Notes: In my pantry I recently stumbled onto an ingredient which I don’t recall purchasing; balsamic jelly. I tasted it and knew at once that it would match well with summer fruits. A summer “gazpacho” immediately came to mind. I picked up a cantaloupe and some rasberries and set to work. This isn’t as outlandish as it might sound, there is for example a Spanish gazpacho that uses white grapes. I brought this to a community dinner and it just disappeared. The Brits loved it. So here you go. Serve as a first course or amuse bouche.pierino

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Serves 6

  • 1 pound of ripe cantaloupe, after peeling and seeding, cut into chunks
  • 1 pint rasberries
  • 2 ounces roasted marcona almonds
  • 1 tablespoon balsamic jelly* or substitute a good balsamic viegar aged at least twelve years
  • 1 teaspoon granulated sugar
  1. 1) Using a small food processor grind up the almonds. They should still be slightly coarse.
  2. 2) In a heavy duty blender (you have a VitaMix right?) blend the melon and berries.
  3. 3) Add the almonds, the balsamic jelly and the sugar and thoroughly liquefy
  4. 4) Pour into a pitcher and chill for at least two hours
  5. *If you can’t find balsamic jelly through your local Italian purveyor it is available online.

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